Seashells in the sand.

With summer approaching, so are our long beach days and cookouts. The following are some delicious plant-based and climate-friendly recipes for you to bring to your next summer kickback!

Garlic Roasted Green Beans

900 grams green beans

5 tbsp olive oil

4 cloves minced garlic 

2 tbsp lemon juice

Salt/pepper to taste

  1. Preheat oven to 450°F and line baking sheet with parchment paper
  2. Wash and trim the edges off the green beans
  3. Mix together the olive oil, garlic, salt/pepper, and allow to soak for 10 minutes
  4. Coat and massage the green beans with the olive oil mixture, and spread the green beans evenly on the baking sheet
  5. Bake for 15-20 minutes or until tender and crispy 
  6. Allow the green beans to cool for 10 minutes before drizzling with fresh lemon juice for a kick
  7. Enjoy!

Polenta Cakes with Marinara

1 tube pre-cooked polenta 

1 tbsp plant-based butter 

1 tbsp olive oil

½ tsp garlic powder

1 sprig fresh rosemary 

Salt/pepper to taste

Marinara sauce of choice

  1. Cut the polenta into even round discs (cut depending on desired thickness)
  2. Pat dry the polenta and season with salt/pepper and garlic powder
  3. Heat your skillet and add your olive oil
  4. Place the polenta slices in the pan till the first side is seared and golden brown
  5. Flip your polenta and add your tablespoon of plant-based butter to the skillet followed by your sprig of fresh rosemary 
  6. As your polenta finishes cooking, baste the cakes with the plant-based butter
  7. The polenta cakes should be golden brown on both sides
  8. Serve your polenta cakes with a drizzle of marinara sauce and any additions such as plant-based parmesan cheese
  9. Enjoy!

Marinated BBQ Grilled Tofu

1 block extra firm tofu

BBQ marinade:

½ cup ketchup

4.5 tbsp maple syrup

1 tbsp soy sauce

1 tbsp apple cider vinegar 

½ tsp smoked paprika 

½ tsp garlic powder

Salt/pepper to taste

  1. Drain your extra firm tofu and pat dry with a paper towel
  2. Cut firm tofu into large cubes
  3. Mix in all wet ingredients followed by dry ingredients to create the marinade 
  4. Coat tofu cubes with marinade in a container or zip lock bag, and allow to sit in the fridge for 24 hours
  5. After the marination, skewer your tofu to prepare for grilling
  6. Place on hot grill for 3-5 minutes on each side or until golden brown on each side
  7. Enjoy with a dip of your choosing or a side salad!

Virgin Summer Berry Spritzer

1 cup frozen mixed berries

½ cup cane sugar

Juice of ½ a lemon

1 tbsp lemon zest

2 cups water 

1L club soda

⅓ cup chopped mint 

Lemon slices for garnish

Ice to preference

  1. Heat up a pan and add water, frozen berries, lemon juice, and sugar. Simmer the mixture until it becomes thick syrup-like consistency that can coat a spoon 
  2. Switch off the heat, add in the lemon zest, and allow the syrup to completely cool
  3. Pour the club soda in a pitcher over ice and add in chopped mint and lemon slices 
  4. Stir in the desired amount of berry syrup 
  5. Serve and enjoy!